Green Pepper Mousse
Published July 23, 1983
- Total Time
- 20 minutes, plus 6 hours' chill time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 green peppers, about two pounds, seeded and chopped
½ cup chopped celery or fennel
2 tablespoons butter
1 small onion, sliced
1 envelope unflavored gelatin
2 tablespoons fresh lemon juice
¼ cup boiling water
3 tablespoons minced fresh dill
¾ cup mayonnaise, preferably homemade
¼ cup plain yogurt
Salt and freshly-ground pepper
Fresh tomatoes, imported black olives and dill sprigs for garnish
Nutritional analysis per serving (6 servings)
9 grams carbs; 23 milligrams cholesterol; 281 calories; 7 grams monosaturated fat; 14 grams polyunsaturated fat; 6 grams saturated fat; 27 grams fat; 3 grams fiber; 539 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
- Step 2
Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender). Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
- Step 3
Add the mayonnaise and blend until the mixture is smooth. Stir in the yogurt. Season to taste with salt and pepper.
- Step 4
Pour into a four-cup mold and chill at least six hours.
- Step 5
Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes. Season the sauce with salt and pepper and a few drops of lemon juice.
Private Notes